Job Openings at MORE Family Collection

KEY FOCUS AREAS

• Ensure consistency in services and products offered.
• Monitor staff and patron activities to ensure that liquor regulations are obeyed.
• Perform beverage preparation or service tasks including presentation and sales of beverages and training thereof, ensuring that the required profit margins are met.
• Assist in developing and implementing specialty drinks including welcome, morning and evening drinks.
• Promote optimal communication between the Kitchen and the Service team, including daily service meetings and appropriate pass management.
• Investigate guest complaints where required.
• The primary focus of this position is on Guest Service, yet stock control and financials form a crucial part of the duties.
• Estimate consumption according to forecasts and schedule beverage and service equipment orders, checking delivery contents to verify quality and quantity.
• Maintain par levels for crockery, cutlery, and glassware.
• Review beverage menus and analyze recipes to determine labor and overhead costs and assign prices to menu items.
• Maintain beverage and service equipment inventories and keep inventory records.
• Ensure that the POS is managed and operated effectively, using reports to determine popular and profitable items.
• Arrange for equipment maintenance and repairs and coordinate a variety of services such as refrigeration and ice machine services.

REQUIREMENTS - QUALIFICATIONS AND SKILLS

• Sound knowledge of the highest level of F&B customer service in a luxury environment.
• Sound knowledge of local, regional and international wines, and other beverages.
• Sound knowledge of food and cooking methods, product and supply.
• Good knowledge and understanding of stock procedures and control.
• Good knowledge on the operation of all appliances and equipment.
• Good knowledge of hygiene and all cleaning products used.
• Basic knowledge of planning, budgeting and departmental administration.

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KEY RESPONSIBILITIES

Multi-Property Leadership & Strategic Alignment

• Directly manage General Managers across properties.
• Lead regular site visits, performance reviews, and weekly GM check-ins. Lead monthly GM Connect and provide feedback to leadership on each of the businesses.
• Develop and implement strategies to maximise efficiency, profitability, and guest satisfaction

Brand & Guest Experience Oversight

• Ensure consistent delivery of the brand promise across diverse locations.
• Identify guest experience gaps and drive improvement plans collaboratively with Group Guest Experience Manager.
• Promote innovation and guest-centric service design across properties.

Financial Performance & Business Planning

• Monitor and evaluate the financial performance of all properties, identifying areas for improvement and implementing corrective actions
• Collaborate with the MFC Finance team to develop group-wide budgets and financial plans
• Oversee the preparation and presentation of financial reports for all properties, highlighting key financial metrics and performance indicators.
• Identify and mitigate financial risks at the group level, ensuring the financial stability and compliance of all properties
• Provide training and development opportunities for General Managers to enhance their financial literacy and understanding of budget management
• Support implementation of group-wide pricing, revenue, and cost-efficiency strategies.

Talent Development, Culture & Succession

• Mentor GMs and leadership pipeline candidates for long-term succession.
• Promote a culture of empowerment, accountability, and values alignment.
• Collaborate with Group HR to effectively communicate and adhere to HR policies and procedures across all properties, including recruitment, training, performance management, and employee relations.
• Foster a collaborative and positive work environment, encouraging teamwork and professional growth.

Compliance

• Ensure legal, labour, health and safety and other compliance requirements across all sites.
• Conduct internal audits and lead corrective action planning where necessary.

Supplier Management

• Oversee and manage contract stipulations with third-party vendors and service providers to ensure quality delivery, compliance, and value.
• Manage contracts for IT, Maintenance and Facilities, Artist Residency, Interiors, Landscaping, and Galleries.
• Collaborate with various points of contact within the support office, depending on which of the contracts are applicable.

Reporting, Stakeholder Engagement & Support

• Report monthly to the Group Operations Manager on key KPIs and operational updates and risks.
• Collaborate with support teams (HR, Finance, Sales, Marketing, Procurement).
• Represent the group in industry forums and community partnerships where applicable.

Required Skills & Experience:

• Degree in Hospitality Management, Business Administration, or equivalent
• Minimum 10 years in hospitality with 5+ in senior multi-property or regional leadership
• Experience in both urban hotel and remote lodge environments strongly preferred
• Strong grasp of South African tourism, labour, and hospitality compliance landscape
• Flexibility to travel between Cape Town and remote regions regularly
• Proven leadership across multiple hospitality operations
• Strategic and analytical thinker with operational agility
• Strong commercial and financial management ability
• Ability to lead diverse teams across geographies and contexts
• Excellent communication, coaching, and presentation skills
• High emotional intelligence and adaptability

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KEY FOCUS AREAS

• Follow procedures as directed to minimize shortages and wastage and effective stock control.
• Follow procedures for effective asset management to maintain company assets in the best possible condition.
• Follow cleanliness and hygiene procedures as directed.
• Assist in maintaining fridges and stores as directed.
• Follow communication procedures as directed.
• Set up meals and functions to standards.
• Assist in the preparation of staff food when required.

 REQUIREMENTS – QUALIFICATIONS AND SKILLS

• Good knowledge of food preparation and Kitchen hygiene.
• Good knowledge and understanding of all dietary and religious requirements.
• Basic knowledge on stock take procedures and stock control.
• Basic knowledge of all MORE properties and all activities offered.
• Basic knowledge of all departments/operations of your property.
• Excellent attention to detail, excellent hygiene principles.

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KEY FOCUS AREAS

• Effective Kitchen Administration to minimize shortages and wastage and effective stock control, assuming full responsibility of any shortages, wastage, and variances.
• Meet mandated cost through creativity and robust stock and accounting systems.
• Perform effective asset management to ensure that all company assets are maintained in the best possible condition.
• To review and analyze monthly accounts, highlight, and account for problem areas and ensure appropriate action is taken to rectify these problems.
• To take complete responsibility for the profitability of the department.
• To ensure that the Kitchen cleanliness and hygiene is of the highest standard.
• Maintain fridges and stores to ensure they are clean and stocked at the correct levels.
• Implement, monitor, and maintain constant communication between the Kitchen, Management and Front of House staff.
• Check that meals and functions are set up to standards.
• Staff food control: cost, quality, and quantity.
• Attend meetings when required.

Training, Development & Mentorship

• To earmark and develop individuals who show potential to grow into positions within the greater MORE group.
• To implement and document training, facilitating the use of MORE appointed internal and external trainers, and ensuring continuous learning and growth of the Kitchen team.
• To provide effective leadership through professional man-management and encouragement of all subordinates, including mediation.
• To drive and monitor the effective implementation and execution of MORE Performance Management and Succession Planning processes.
• To carry out regular, meaningful performance appraisals conducted in such a manner that effective, open, two-way communication is maintained. To follow up and ensure that the agreed action and developmental plans identified at these appraisals are being affected.

Food & Menu Preparation

• Implement menus throughout the different outlets and properties.
• Quality check taste and presentation of dishes to ensure the excellent standard of the food.
• Ensure that portion size and plating of food are controlled to avoid wastage and maintain a high standard.
• Ensure that all food is being prepared to the highest standards.
• Ensure efficient work with the focus on completing the task within the time available and to the standard set.

REQUIREMENTS - QUALIFICATIONS AND SKILLS

• Sound knowledge of food preparation and Kitchen hygiene.
• Sound knowledge and understanding of all dietary and religious requirements.
• Sound knowledge of menu compilation and international and up-to-date market trends.
• Sound knowledge and understanding of stock procedures and control.
• Sound knowledge of product and supply.
• Good knowledge of planning, budgeting, and departmental administration.
• Good knowledge of creating, implementing, and maintaining written control documents and training manuals.
• Good knowledge of accounting principles, such as assessing P&L statements or forecasts.
• Excellent attention to detail, excellent hygiene principles.
• Guest focus philosophy, living the MORE brand and driving the MORE experience.
• Excellent communication skills (written and verbal), practicing honest communication.
• Team player with positive attitude, enthusiasm, and emotional control.
• Excellent time management and self-discipline, interpersonal & problem-solving skills.
• Proactive, use initiative and creative flair when required.
• Committed and loyal, adaptable, and flexible.
• Must work accurately under pressure.
• People skills – tolerance, patience, and care.
• Leadership skills with passion for development and skills transfer.

go to method of application »

KEY FOCUS AREAS

• Ensure consistency in services and products offered.
• Monitor staff and patron activities to ensure that liquor regulations are obeyed.
• Perform beverage preparation or service tasks including presentation and sales of beverages and training thereof, ensuring that the required profit margins are met.
• Assist in developing and implementing specialty drinks including welcome, morning and evening drinks.
• Promote optimal communication between the Kitchen and the Service team, including daily service meetings and appropriate pass management.
• Investigate guest complaints where required.
• The primary focus of this position is on Guest Service, yet stock control and financials form a crucial part of the duties.
• Estimate consumption according to forecasts and schedule beverage and service equipment orders, checking delivery contents to verify quality and quantity.
• Maintain par levels for crockery, cutlery, and glassware.
• Review beverage menus and analyze recipes to determine labor and overhead costs and assign prices to menu items.
• Maintain beverage and service equipment inventories and keep inventory records.
• Ensure that the POS is managed and operated effectively, using reports to determine popular and profitable items.
• Arrange for equipment maintenance and repairs and coordinate a variety of services such as refrigeration and ice machine services.

REQUIREMENTS - QUALIFICATIONS AND SKILLS

• Sound knowledge of the highest level of F&B customer service in a luxury environment.
• Sound knowledge of local, regional and international wines, and other beverages.
• Sound knowledge of food and cooking methods, product and supply.
• Good knowledge and understanding of stock procedures and control.
• Good knowledge on the operation of all appliances and equipment.
• Good knowledge of hygiene and all cleaning products used.
• Basic knowledge of planning, budgeting and departmental administration.